This additive-free homemade village bread has a crisp crust and a soft, airy crumb. Made with only flour, water, yeast and salt, this classic loaf develops its texture through a long rise and suits any meal, from breakfast to dinner.
Put the warm water in a bowl, add the sugar and yeast, stir and leave for 5 minutes. The water must be warm: hot water kills the yeast, while cold water slows the rise.
Put the sifted flour in a large bowl and make a well in the center. Add the yeast mixture and salt. Knead for at least 10 minutes until soft, smooth and no longer sticky.
Place the dough in a lightly oiled bowl, shape it into a ball, and cover with a damp cloth. Leave it in a warm place until doubled in size. Warning: baking before the dough has fully risen will make the bread heavy and dense.
Gently punch down the risen dough and shape it into an oval loaf on a floured work surface. Transfer to a baking pan, cover and leave to rise for another 30 minutes.
Dust the loaf with a little flour and make a few slashes with a sharp knife. Bake in an oven preheated to 220°C / 430°F until the top is golden and the loaf sounds hollow when tapped on the underside.
Take the bread out of the oven and let it rest on a wire rack. Cutting it while hot makes the crumb doughy; leave it to cool for at least 20 minutes.
Important: the dough's rise depends on the room temperature. If the kitchen is cold, you can put the dough in the oven with only the light switched on. Contains gluten. Once the bread has cooled completely, store it in a cloth bag; it stays fresh at room temperature for the first two days. You can also slice it, bag it and freeze it.
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